|Chicken With Yellow Curry Sauce
2 tbsp vegetable or peanut oil
2 onions, cut into thin wedges
2 garlic cloves, chopped finely
2 skinless, boneless chicken breats, cut into strips
6 oz baby corn, halved lengthwise
chopped fresh cilantro
shredded fresh basil, to garnish
6 tbsp Thai yellow curry paste
2/3 cup plain yogurt
1-3/4 cups water
handful of fresh cilantro, chopped
handful of fresh Thai basil leaves, shredded
1. To make the spice paste, stir-fry the yellow curry paste in a wok for 2-3 minutes, then sir in the yogurt, water, and herbs. Bring to a boil, then let simmer for 2-3 minutes.
2. Meanwhile, heat the oil in a wok and stir-fry the onions and garlic for 2-3 minutes. Add the chicken and corn and stir-fry for 3-4 minutes, until the meat and corn are tender.
3. Stir in the spice paste and bring to a boil. Let simmer for 2-3 minutes, until heated through. serve immediately, garnished with extra herbs if desired.